Gluten-Free Zucchini and Raspberry Pancakes with Blistered Blueberries

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Gluten-free Zucchini and Raspberry Pancakes with Blistered Blueberries


  • 1 1/2 cups Birch Bender Paleo Pancake Mix
  • 1 1/3 cup almond milk
  • 1 small zucchini shredded
  • 1 carton of raspberries halved
  • 1 tsp alcohol free vanilla extract
  • 12 oz blueberries


  • Add pancake mix to a bowl with the almond milk and vanilla extract and mix until combined.
  • Shred the zucchini and add to the bowl. Halve the raspberries and add. Mix well. You may need to add more almond milk at this point.
  • Heat a large skillet over medium heat, adding in coconut oil and melting so the pancakes don’t stick.
  • Pour 1/4 cup of batter into the skillet and spread into a 4-inch circle.
  • When bubbles appear to pop on the surface, turn the pancake over. Once flipped, cook another 2 minutes or until slightly browned and cooked in the middle.
  • In another skillet, add blueberries, stirring constantly and allowing them to blister, open and become a syrup. Pour blueberries over pancakes once finished cooking the batter and serve warm.

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